LO2

PREPARE DESSERTS AND SWEET SAUCES

INGREDIENTS IN MAKING
DESSERTS
 What do you think are
the
ingredients used in the
following dessert?
Cocont Gelatin Cheesy Maja Blanca
Light coconut milk,cream, sugar and Cornstarch,Coconut
gelatin milk,condensed milk,evaporated
milk, cream style corn,sugar
Mango Float
Mango, crushed graham, nestle cream,
condensed milk
 Sugar
-- The common element linking virtually all desserts is sugar. It may
be used to sprinkle over fruit, beaten into egg yolks for custard or into
whites for a meringue. Many desserts use sugar syrup, which involves
boiling sugar and water to the desired temperature.
Gelatine
-- is used to set many cold molded desserts. It is the basis for jellies
and is also used to set creams and mousses
Egg yolks
--may be mixed with flavorings, sugar and cream or milk to make
custard or they may be whisked together over hot water to create a
sabayon.
Egg whites
--When raw egg whites are beaten, air is trapped in the mixture in
the form of bubbles. Egg whites beaten to soft peaks will support
soufflés and mousses while whites beaten to firm peaks are suitable
for meringues.
Fruit
--Ripe perfect fruit provides the basis for many desserts, with very little
effort needed to make an attractive colourful display
--Fruit may be pureed, baked or poached and can then be used for pies,
soufflés and puddings.
Cream
--This ingredient is often used as a decoration or accompaniment for
both cold and hot desserts, but may also be used as one of the recipe
ingredients.
--Whipped cream may also be used as an effective layer for trifle.
--Cream may be combined with rice, sugar and milk to make a delicious
rice pudding.
Batters
--This simple mixture of flour and water is used to make crepes and
pancakes. Batter is also used to coat fruit for fritters.
Nuts
-- are available whole, ground, roasted or caramelized.
They are an important part of dessert cookery as they
provide flavor for creams and ice creams.
Chocolate
--may be melted to easily blend into fillings and batters.
It can also be poured over desserts such as cakes and
puddings. When melted chocolate is cooled it can be
shaped and molded into many attractive decorations.
Quality
Many recipes will specify the type and quality of the ingredients
required. It is important that you observe these requirements if you are
to achieve quality desserts.
INGREDIENTS QUALITY
• Granulated sugar is used in most recipes.
SUGAR • Castor sugar is best for meringues and some
cakes because it dissolves more easily.
• Confectioner's sugar or icing sugar is used
mostly for dusting the tops of desserts.
• Brown sugar is commonly used in hot sauce
as it produces a lovely rich caramel flavour.
 • Many desserts are prepared using
GELATINE commercial leaf or powdered gelatine.
• Gelatines may be plain or flavoured and
coloured for effect.
EGG YOLKS • Take eggs out of the refrigerator prior to use
so they are at room temperature. This way
they will whisk up better and incorporate
more air.
• Egg whites should be fresh and grade a
EGG WHITES quality.
• They may be purchased in bulk frozen or you
may freeze them in small quantities if you
have excess.
• If egg whites have not been cleanly divided
and contain traces of yolk, they will not whip
up to satisfactory foam. A pinch of salt helps
the whites to whip up better.
 • The characteristics of cream will differ
CREAM according to whether it is pure cream,
double cream, reduced cream or cream that
has had a stabiliser or gelatine added to it to
make the texture seem thicker and improve
the whipping qualities.
• Creams vary in taste and texture so choose
according to recipe specifications.
• Used only pasteurised cream.
• Pay particular attention to use-by dates.

• Batters should be made up from the fresh

BATTER ingredients.
• Batter is often rested at room temperature
after it is made to reduce its elasticity so that
it flows more freely over the pan.
• Batters can be flavoured with vanilla and
other spices.
 • Nuts may be purchased natural or blanched
NUTS • Freshness is always important. Keep nuts
well wrapped and store in refrigerator to
prevent the oils in the nuts becoming rancid.
• If you require toasted nuts, toast them
yourself to ensure the nuts are fresh in the
first place.

• Chocolate is available in various types,

CHOCOLATE namely bitter sweet, semi sweet, white, dark
and milk chocolate.
• Milk and white chocolate because of their
milk content are more difficult to work with
than dark chocolate.
QUIZ. (1/4 sheet of paper)
A. Identify the ingredients described in the following statements.
______________1. Simple mixture of flour and water is used to make crepes and
pancakes. It is also used to coat fruit for fritters.
______________2. These ingredients are available whole, chopped or ground, roasted
or caramelized. They are an important part of dessert cookery as they provide flavor
for creams and ice creams.
______________3. Melted to easily blend into fillings and butters. It can also be poured
over desserts such as puddings. When melted and cooled it can be shaped and molded
into many attractive decorations.
______________4. The common element for all desserts. It may be used to sprinkle
over fruit, beaten into egg yolks for custard or into whites for a meringue. It serves as
sweeteners.
______________5. This is used to set many cold molded desserts. It is the basis for
jellies and is also used to set creams, mousses and glazes.
QUIZ. (1/4 sheet of paper)
A. Identify the ingredients described in the following statements.
__Butter__1. Simple mixture of flour and water is used to make crepes and
pancakes. It is also used to coat fruit for fritters.
__Nuts___2. These ingredients are available whole, chopped or ground, roasted or
caramelized. They are an important part of dessert cookery as they provide flavor
for creams and ice creams.
Chocolate3. Melted to easily blend into fillings and butters. It can also be poured over
desserts such as puddings. When melted and cooled it can be shaped and molded into
many attractive decorations.
_Sugar___4. The common element for all desserts. It may be used to sprinkle over
fruit, beaten into egg yolks for custard or into whites for a meringue. It serves as
sweeteners.
_Gelatin__5. This is used to set many cold molded desserts. It is the basis for jellies and
is also used to set creams, mousses and glazes.
ASSIGNMENT
Within your group, decide and choose for a
Recipe for LECHE FLAN and prepare a
“Project Plan”
 Thank you
for listening!!!